Depending upon the application, the ratio of chocolate to cream may be reduced to 1:1. When slightly cool, ganache may be poured out into a frame, piped into tartlet shells or a ring cake, and allowed to set up completely. When slightly firm, ganache may be piped out or shaped into truffle balls and coated with tempered chocolate.

Left over ganache may be wrapped in plastic and stored in the refrigerator, or frozen.